Gruyère Caraway Popovers Recipes

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GRUYERE BLACK PEPPER POPOVERS



Gruyere Black Pepper Popovers image

These cheesy, savory popovers are perfectly golden brown with deliciously crispy edges.

Provided by Jessie Sheehan

Categories     Bread

Number Of Ingredients 7

4 eggs (at room temperature)
1 1/3 cups whole milk (at room temperature)
3 Tbsp unsalted butter (melted and cooled slightly)
1 1/3 cups all-purpose flour
1 tsp fine sea salt
1 tsp black pepper
1 cup finely grated gruyere cheese

Steps:

  • Preheat the oven to 450°F and place a 6-cup popover pan inside.
  • Combine the eggs, milk and butter in a blender and blend for 15 seconds to combine. Add the flour, salt, and pepper and blend for another 15 seconds, scraping down the sides of the blender, if necessary. Add the cheese and fold in with a Flexible spatula.
  • Remove the hot pan from the oven. Grease it with nonstick cooking spray or brush with melted butter.
  • Evenly pour the batter into the cups; each one will be about 2/3 full.
  • Bake for 15 minutes and reduce the heat to 350°F and bake for another 15 minutes. Do not open the oven for the entire baking period.
  • Remove the popovers from the pan and transfer to a wire rack as soon as you take them from the oven. They should slip out easily, but if they do not, run a small paring knife around the edges of each popover. Jab each one with a small paring knife, to release steam.
  • Popovers are best eaten the day they are made and ideally within minutes of being pulled from the oven.

GRUYERE POPOVERS



Gruyere Popovers image

From a local restaurant, BLT. They are just simply fabulous. I could eat just this with a glass of really good wine and forget their wonderful steaks.

Provided by Vicki in AZ

Categories     Breads

Time 1h5m

Yield 18 popovers

Number Of Ingredients 5

4 cups milk, warmed
8 eggs
4 cups flour
1 1/2 tablespoons salt
2 1/4 cups grated gruyere cheese

Steps:

  • Place a popover pan in the oven and heat until oven and pan reach 350. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add the dry mixture and gently combine until almost smooth.
  • Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm or at room temperature (not cool), fill each popover cup 3/4 full. Top each popover with 2 1/2 Tablespoons for grated gruyere.
  • Bake at 350 for 50 minutes, rotating pan half a turn after 14 minutes of baking.
  • Remove from oven, remove popovers from pan and serve immediately.
  • They serve with an herb butter and slightly coarse sea salt. Yum!

GIANT CHEESE POPOVERS



Giant Cheese Popovers image

This recipe for giant cheese popovers is from chef Laurent Tourondel's cookbook, "Bistro Laurent Tourondel: New American Bistro Cooking."

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12

Number Of Ingredients 6

4 cups all-purpose flour
1 tablespoon plus 2 teaspoons coarse salt
4 cups milk
8 large eggs
Nonstick cooking spray
10 ounces freshly grated Gruyere cheese

Steps:

  • Place a popover pan with 12 cups in the oven and preheat to 350 degrees.
  • Sift together flour and salt onto a piece of parchment paper; set aside.
  • In a small saucepan, heat milk over medium heat until small bubbles form around the edges of the pan. Whisk eggs in the bowl of an electric mixer fitted with the whisk attachment. Slowly add heated milk to eggs, whisking constantly. Gradually whisk in flour mixture.
  • Remove heated popover pan from oven; spray each cup with nonstick cooking spray and place on a baking sheet. Fill each cup with batter so it is level to the top; top with cheese.
  • Bake 15 minutes. Rotate pan 180 degrees; continue baking until golden brown, about 35 minutes more.
  • Invert pan and remove popovers. Serve immediately. Popovers may also be made 2 hours in advance. Cool on a wire rack and reheat in an oven heated to 450 degrees just before serving.

GRUYèRE CARAWAY POPOVERS



Gruyère Caraway Popovers image

Categories     Bread     Milk/Cream     Cheese     Egg     Side     Bake     Winter     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 large or 9 medium popovers

Number Of Ingredients 7

1/2 teaspoon caraway seeds
2 large eggs
3/4 cup milk
1/4 cup water
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 cup coarsely grated Gruyère (about 2 ounces)

Steps:

  • With a mortar and pestle or in an electric coffee or spice grinder coarse 1/4 teaspoon caraway seeds.
  • Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
  • In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy, whisking ground caraway seeds into batter. Divide half of batter among tins and sprinkle 1/4 cup Gruyère and whole caraway seeds over popovers. Bake popovers in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.

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